Margaret Fulton’s Excellent Chocolate Mousse

Chocolate mousse had it’s moment of glory in the 1970s. My preference was always for a small pot of dark dense intense mousse made with bittersweet chocolate, more closely related to a chocolate truffle than mousse.

Reading the Margaret Fulton Cookbook from 1968 for the Cookbook Guru I came across this recipe for chocolate mousse without cream, with a shot of espresso added for a bitter twist. It was a call for me to revisit chocolate mousse.

Most of this book has dated badly, but it is a snapshot in time, a valuable reflection of the Anglo Aussie food of my childhood. Thankfully we’ve moved on, embraced the cultural influences of our neighbours and friends, married their flavours and techniques to those we grew up with and created a free ranging Aussie cuisine unfettered by tradition.

There are some recipes of note in this book though, a smattering of recipes that translate across the 50 years since it’s publication. You only need to look at the baking others have been posting on the Cookbook Guru to see the foundation of many of today’s ideas.

I’ve tweaked this recipe a little in deference to my coffee habit and adjusted the method a tad for increased stability, but as it stands it’s a truly fabulous made in 10 minute dessert recipe.

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater.
I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience.
I hope you enjoy what I share
Sandra AKA ladyredspecs

Hi there! Margaret’s is my go-to recipe for mousse too. Your presentation is beautiful. I was wondering if you’d had any success making it ahead of time? (I’m thinking almost 2 full days) (today for sunday!)
cheers

I love looking at old cookbooks – my mother has a series of Italian cook books from the 1970s and clearly food photography wasn’t big those days! The food looks totally unappetising (though many of the recipes are still ok). Margaret Fulton was such a legend – and the only Australian cook that was talked about back then (I have a vague memory of Peter Russell Clark though…). I think her grand daughter has a lovely cookbook that has just been released). Anyway the mousse looks terrific!

So beautifully put Sandra… “Thankfully we’ve moved on, embraced the cultural influences of our neighbours and friends, married their flavours and techniques to those we grew up with and created a free ranging Aussie cuisine unfettered by tradition.”
Such a beautiful luscious dessert too! Love the extra boost of espresso – could a mousse get any better than this!?! 🙂

OMG: we did not use the word ‘fusion’ in those days but were truly trying for tastes and origins different! Am not a desert maker but remember these ‘obligatories’ only too well!! OK – if we call ‘Margaret Fulton’ of the time ‘dated’ what about recipes we read all the way to that ultimate gourmand Henry VIII? Let’s cancel the ‘bad’ and keep the ‘good’ Have a wonderful Long Weekend!!!!

It has been years since I made chocolate mousse. Baby Lady does one with tofu that is quite good. I keep threatening her with a “real” chocolate mousse. I need to make it one of these days. “Back in the day,” I used to do a chocolate mouse with bakers chocolate, sugar, rum, a spot of whipped cream and egg whites. It was silky smooth, very chocolatey and a hit everywhere I made it. I love the deep, rich, complex flavor of a mousse with dark chocolate not overpowered by the cream. A spot of espresso always accents the chocolate because it gives it the contrasting background to bring the chocolate forward on your palate. Your mousse sounds incredible!! I also love the pics, especially the tasting one. 🙂

Chocolate….Mousse… do I need to say more to get you reading this post by Lady Red Specs as part of this month’s The Cookbook Guru? An excellent example of why sometimes the old school recipes are still great. I know I’ll be asking for a remake next time Lady Red Specs is visiting.